Strawberry Crumb Muffins
Deliciously moist and fluffy vanilla-infused muffins loaded with fresh strawberries, and topped with a buttery cinnamon streusel!
Servings: 12 muffins
Ingredients
For the Muffins
- 2 cups (250g) plain/all-purpose flour
- ¾ cup (150g) caster/granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- ⅓ cup (80ml) vegetable oil
- 1 cup (240g) Greek-style yogurt
- 2 teaspoons vanilla extract
- 1 cup (200g) fresh strawberries chopped
For the Streusel
- ½ cup (62g) plain/all-purpose flour
- ¼ cup (50g) light brown sugar
- ½ teaspoon ground cinnamon
- 3 tablespoons (43g) unsalted butter melted
Instructions
For the Muffins
- Preheat the oven to 200C/400F/Gas 6. Grease a 12-hole muffin pan well, then set aside.
- Whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
- Whisk together the eggs, oil, yogurt, and vanilla extract. Pour the wet ingredients into the dry ingredients, and mix until just combined. Do not over-mix. Gently fold in the strawberries.
For the Streusel
- In a small bowl, whisk together the flour, sugar, and cinnamon. Add the melted butter, and mix until evenly distributed.
- Spoon the batter into the prepared pan, top with the streusel, and bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 5 - 10 minutes in the pan, then transfer them to a wire rack to cool completely.
Notes
Muffins stay fresh in an air-tight container at room temperature for up to 5 days. They also freeze well for up to 2 months. Thaw overnight in the fridge.